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Red Snapper-Tomato Tartlets

Red Snapper-Tomato Tartlets

Coastal Living JANUARY 2005

  • Yield: Makes 6 servings

Ingredients

  • 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
  • 2 teaspoons olive oil
  • 1 (3/4-pound) red snapper fillet
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups seeded and diced Roma tomatoes
  • 3/4 cup crumbled feta cheese
  • 2 large eggs
  • 1/2 cup evaporated milk
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard

Preparation

Unfold pastry sheet; cut into 6 equal portions. Roll out each portion to 1/8-inch thickness on a lightly floured surface. Fit each portion into an ungreased 4-inch tart pan with removable bottom; trim edges.

Heat oil in a large skillet over medium-high heat; add fish fillet. Sprinkle with lemon juice. Cook 6 to 7 minutes or until fish flakes easily with a fork; cool slightly. Flake fish into bite-size pieces, and transfer to a medium bowl. Add tomatoes and cheese; toss gently to combine. Spoon mixture evenly into prepared tart pans.

Combine eggs and next 5 ingredients in a medium bowl with a wire whisk. Spoon mixture evenly over fish filling in tart pans. Place tarts on a baking sheet. Bake at 350° for 35 to 40 minutes or until tops are lightly browned and centers are set. Let stand 10 minutes. Remove sides of tart pans before serving.

Wine note: Snapper and tomato reminds me of the Mediterranean. Any white wine fom the Mediterranean coast would work, but the uniquely fresh and crisp Skouras Moschofilero ($10-$15) from Peloponnese in Greece sounds great to me.--Steven Geddes

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Red Snapper-Tomato Tartlets recipe

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